This recipe is brought to you by Pascale "Calou" Fournier. It is for a dense chocolate mousse - I do not like creamy, fluffy chocolate mousse...

  • Preparation time: 30 minutes
  • Chilling time: at least 3 hours
  • Makes 8 servings.
  • Best when made 1 day ahead.


  • 6 fresh eggs (the whites of eggs that are not fresh, are harder to beat stiff)
  • 200 grams (7 oz) of dark chocolate
  • Use dark/pure chocolate with about 63% cocoa content.
  • You can use as much as 70%, but the taste may be too bitter (no sugar is added in this recipe!)
  • Cocoa is raw cacao that has been roasted at high temperatures
  • Salt
  • Optional: candied orange peel. Make sure that it is soft and moist, not dry and hard!
  • And: no - there is no sugar added!


  • Medium size sauce pan
  • 1 medium size metal bowl
  • 2 additional medium size (or larger) bowls.
  • Hand mixer (or kitchen machine / stand mixer) for beating the eggs
  • Medium size bowl ( = second bowl)
  • Serving bowl or ramekins


  • Brake the chocolate up in pieces and melt in a double boiler ("au bain marie")
  • Put a couple of centimeters (1-2 inch) of water in the sauce pan and bring to a simmer
  • Put the metal bowl on top of the saucepan. The bowl has to be larger than the saucepan.
  • The hot water vapor will gently heat up the bowl from below, unlike direct heat from a stove burner.
  • Vapor will escape form the saucepan. Make sure the saucepan does not run dry!
  • Optional: add pieces of candied orange peel to the melted chocolate
  • Separate the egg yolks from the whites
  • Add a pinch of salt to the egg whites, and beat until very stiff (start slowly, then increase speed)
  • In a separate bowl, briefly beat the egg yolks
  • Take the chocolate off the heat, add the egg yolks. then - immediately and very quickly (!!!!) -  whisk the yolks thoroughly into the chocolate, to obtain a thick chocolate mass. whisk the yolks thoroughly into the chocolate to obtain a thick chocolate mass.
  • The reason that this has to be done fast, is that we are not making a chocolate omelet!
  • Little by little, fold the beaten egg whites into the chocolate mass
  • Note: discard the yellowish liquidy stuff at the bottom of the egg white mass
  • Transfer the chocolate mass to one or more serving bowls, and refrigerate for at least 3 hours.


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©2003-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.